Have you tried the Lemon Herb Chicken Ring?
Lemon Herb Chicken Ring
The Pampered Chef®
Season's Best S/S 2005
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 oz) grated fresh Parmesan cheese, divided
2 pkg. (8 ounces each) refrigerated crescent rolls
Small can chopped black olives
1. Preheat oven to 375°F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest (Adjustable Measuring Spoons). Cut lemon into thin slices with Ultimate Slice ‘n Grate; cut slices in half and set aside for garnish.
2. Add 2 tablespoons of the parsley (save remaining for garnish), lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise (Measure-All Cup) and Italian Seasoning Mix to mixture in batter bowl; mix using Small Mix 'N Scraper®. Open olives with Smooth Edged Can Opener; add 1 tablespoon. Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well. Add salt and pepper to taste using Salt ‘n Pepper Mill.
3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller™, roll wide ends of dough toward center to create a 5-inch opening.
4. Use Medium Stainless Steel Scoop to spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Place in rack and bake 28-30 minutes (time with Clock Timer) or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.
If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.